Brussels Sprouts, Flash Curried

"Sprouts are sort of flash fried, or stir-fried, or pan-seared, then flavored with curry. I can get the family to eat sprouts this way, and only this way. You can make it with fresh sprouts, too, but I haven't ever done so."
 
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photo by Redsie photo by Redsie
photo by Redsie
photo by *Parsley* photo by *Parsley*
photo by Redsie photo by Redsie
Ready In:
10mins
Ingredients:
4
Serves:
6-8
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ingredients

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directions

  • Heat the oil in an iron skillet or wok or other heavy-bottom saute pan or Dutch oven until very hot but not smoking.
  • Add the sprouts and sear them, stirring often, until they are sort of flash-fried. If they dry out and seem ready to burn, add a couple of tablespoons of water.
  • Add the salt and test a sprout for doneness.
  • Stir in the curry powder and cook 5 minutes longer.

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Reviews

  1. I love my Brussels sprouts and this did not disappoint. I made these as written, but just halved the amount of olive oil and had great results. This is a quick, tasty way to make Brussels sprouts. Thanx!
     
  2. Mmmmm good!! Made this for PAC 2007 and was a great side dish to recipe #212399. Never would have thought to use garam masala with brussels sprouts - it is a great combination! Used a little less oil and some sea salt. Thanks fluffernutter!
     
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RECIPE SUBMITTED BY

Food writer, recipe editor, gear tester, restaurant reviewer in the US. Author, "Southern Cooking for Company" (HarperCollins 2015); :The All-New Square-Foot Gardening Cookbook"; "Seductive Tables for Two," and many other books, usually for other people, companies and groups. You probably have one of my books on your shelf. I love to talk about food.
 
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